Sumo Frequently Asked Questions

Is there something about sumo you
just don’t understand?Or is there
something you would like to know more about?Send us your questions (contact@sumotalk.com) and we will answer them.

Can you explain the complex
manner in which rikishi are paid? (submitted by Andy K.)

Though all sumo rikishi are considered professionals, only
the rikishi from the top two divisions (Makuuchi and Juryo) receive a monthly
salary.Also, there are 5 different
ranks within the Makuuchi division, and each rank is paid differently.Here is a breakdown of the salaries:

Yokozuna ¥2,820,00

Ozeki ¥2,350,000

Sekiwake ¥1,700,000

Komusubi ¥1,700,000

Maegashira ¥1,300,000

Juryo ¥1,030,000

During the tournament, Makuuchi rikishi may also receive
sponsor money (called a kensho) from winning their individual bouts.Before many of the Makuuchi bouts, the
yobidashi (ring keepers who take care of tasks around the ring) will walk
around the ring holding a large banner with a company’s advertisement on
it.The company must pay ¥60,000 for
each banner.Half of the money goes to
the Sumo Association, and the other half is put into an envelope and given to
the winning rikishi after the bout.If
a Yokozuna averages 8 kensho per day, and he wins 12 of his bouts, he pockets
an extra ¥2,880,000 (¥30,000 X 8 X 12) for the tournament.

A Maegashira rikishi may also pad his monthly salary by
beating a Yokozuna—a term called kinboshi, or golden win.If a Maegashira rikishi can topple a
Yokozuna, he will receive an extra ¥15,000 a month for the rest of his career.Kinboshi also add up, so Akinoshima, who
holds the record with 15 kinboshi, receives an extra ¥225,000 a month
regardless of his rank.

Finally, Makuuchi rikishi are paid for winning the
tournament (¥5,000,000) or winning one of three special prizes (¥2,000,000).

All rikishi from Makushita and below may receive a
monthly stipend from their stable master; however, there are no set rules
dictating this amount.The only two
things a rikishi is guaranteed is free room and board.

Now having said this, there are other ways in which a
rikishi can be paid.Winning one’s
division at a major tournament—no matter how low the division—guarantees some
prize money.Also, it is not uncommon
for fan club members of a stable to give some of the lower-ranked rikishi
money.Most lower-ranked rikishi
probably carry around a fair amount of spending money.

Is
there any chance you could post a recipe for chanko-nabe? (submitted by Todd
J.)

Ingredients:

2 chicken
thighs (500g)

4 inches
(10 cm) of daikon root

½ a
carrot

1 gobo
root

½ head of
hakusai (napa cabbage)

1 bunch of
green onions

8
shiitake mushrooms

200g of
ito-konnyaku (clear noodles derived from potatoes)

2 chicken
bullion cubes

4
tablespoons of sugar

½ cup of
soy sauce

1/3 cup
of mirin (sweet cooking wine)

Slice
the gobo root into thin sticks and place in bowl of water.The water will need to be changed a few
times as it turns black.Slice the
chicken thighs into bite-size pieces.Slice the shiitake mushrooms in half.Boil the ito-konnyaku noodles to desired texture.Slice the carrots and daikon radish into
thin sticks.Cut the hakusai, or napa
cabbage, into squares approximately 2 x 2 inches.Slice the green onions into 2-inch lengths.Pour 6 cups of water into a nabe (or pot)
and bring to a boil adding the bullion cubes.Add sugar, soy sauce, and cooking wine to the broth and continue to
simmer.Put the chicken pieces into the
broth for 2-3 minutes and remove fat and dregs as they rise to the top.Add the rest of the vegetables and noodles
and cook on high heat until entire pot comes to a boil.Serves 4.

* It
should be noted that there are a great number of varieties of chanko-nabe.Depending on the sumo stable, the broth and
the ingredients are different.Some
stables prefer to add a few tablespoons of miso (soy bean paste) into the broth
to spice up the flavor, and it’s even rumored that Azumazeki stable adds
mayonnaise to their broth to give it a little tang.Also, the ingredients that can be added are endless.For example, fish, thinly sliced beef or
pork, tofu, and virtually anything else can be added to increase protein and
calories, or to add to the flavor.